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Time
35 min
Level
Basic
Author
hellofresh

One-Pot Southwestern Beef Tacos | with Veggie Ribbon Slaw

spicy
milk
wheat
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Trim, then thinly slice scallions, separating whites from greens. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. Using same peeler, shave zucchini lengthwise into thin ribbons.
2
In a large bowl, combine carrot ribbons, zucchini ribbons, 2 TBSP vinegar (we sent more), and 1 TBSP olive oil. Season with salt, pepper, and 1 tsp Southwest Spice. Set aside to marinate, stirring occasionally, until ready to serve.
3
Zest limes until you have 2 tsp zest; quarter limes. In a small bowl, combine sour cream, juice from 4 lime wedges, and lime zest (to taste). Season with salt and pepper.
4
Heat a large drizzle of oil in a large pan over medium-high heat. Add beef, chili powder, scallion whites, remaining Southwest Spice, salt, and pepper. Cook, breaking meat up into pieces, until browned and cooked through, 6-8 minutes. Drain off any excess oil from pan. Add stock concentrates, ⅓ cup water, and 2 TBSP butter. Stir until thoroughly combined and butter has melted.
5
Wrap tortillas in damp paper towels and microwave on high until warmed through, 1-2 minutes.
6
Fill tortillas with beef and marinated veggies. Dollop with lime crema. Garnish with scallion greens. Serve with remaining lime wedges on the side for squeezing over.
Micro nutrients
Total weight
502.33g
Carbs
82.25g
Dietary fiber
6.78g
Sugar
10.88g
Fats
52.38g
Saturated
20.05g
Poly
4.21g
Mono
22.04g
Trans
1.93g
Proteins
38.78g
Calcium
79.02%
Iron
131.41%
Magnesium
75.32%
Vitamin A
538.92%
Vitamin C
156.7%
Vitamin B6
6.35%
Vitamin D
1.4%
Vitamin B12
472.5%
Sodium
297.45%
Potassium
91.33%
Cholesterol
160.82%
Percentages are based on a diet of 2000 calories a day.
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